Turkey Stroganoff in 30 Minutes

Instructions:

1. Heat olive oil in the skillet over medium high heat. Add the ground turkey, breaking it apart with a spoon, until it is browned and no longer pink. Note: Don't crowd the pan or the meat will steam instead of sear.
2. Add the diced onion and mushrooms to the meat. Cook for 5-7 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden.
3. Stir in the garlic for the final 60 seconds until fragrant.
4. Sprinkle the flour over the meat and vegetable mixture. Stir constantly for 1-2 minutes until the flour is fully absorbed and smells slightly nutty. Note: This is crucial to avoid a floury taste.
5. Slowly pour in the beef broth and Worcestershire sauce. Use your spoon to scrape up any brown bits (fond) from the bottom of the pan until the liquid is smooth.
6. Bring to a gentle simmer for 3-5 minutes until the sauce thickens into a velvety consistency.
7. Lower the heat to medium low. Stir in the sour cream until fully integrated and the sauce is a pale, creamy tan.
8. Fold in the cooked, drained egg noodles. Stir gently until every noodle is coated in the sauce. Remove from heat immediately to prevent the dairy from breaking.